Plant-Based Holiday Sides

These plant-based recipes are the perfect side dishes for a holiday dinner. Plant-based Cheesy Root Vegetable Gratin, Dill Almond Green Beans and Maple Roasted Herbed Carrots are colorful in looks and flavour. The cheesy gratin is complemented by our very own creamy Very Good Cheese while the green beans provide a fresh crunch, and the carrots the perfect touch of sweetness. 

Use what you love or have on hand just be sure to have enough to fill your baking dishes.

Looking for a recipe for the centre of the tables? Check out the recipe for Stuffed Beast with Roasted Wild Mushrooms & Fingerling Potatoes.

Plant-Based Cheesy Root Vegetable Gratin


  • 2 candy cane beets
  • 2 small turnips
  • 2 small or 1 medium sweet potato
  • ½ rutabaga
  • 1 plant-based butter
  • 1 shallots, thinly sliced
  • 1/2 head garlic, minced
  • 1 tbsp all-purpose flour
  • 1 1/2 cup oat milk
  • fresh thyme, as desired
  • 1/2 block Very Good Cheese Pepperjack or Goud AF
  • salt and pepper


  1. Preheat the oven to 400 degrees F and grease a 3qt (9 x 13in) baking pan.
  2. Peel root vegetables and use a mandoline or knife to cut vegetables into very thin slices about 1/8in thick.
  3. In a saucepan over medium-high heat, melt butter and add shallots and garlic. Saute for 5 minutes or until translucent and fragrant. Stir in butter and allow to cook for 2-3 minutes, stirring often to avoid burning. Slowly add in milk, stirring often.
  4. Add in thyme, Very Good Cheese, and season with salt and pepper. Once cheese is melted, taste and adjust seasoning as desired. 
  5. Pour ½ of mixture onto bottom of baking pan. Layer vegetables on top, and pour remaining mixture on top. Spread mixture around evenly and top with more thyme. 
  6. Cover the dish with foil and bake for 30 minutes. Remove foil and bake for another 15-20 minutes or until vegetables are tender soft and sauce is golden.


Dill Almond Green Beans


  • 1 ½ lbs green beans, cleaned
  • 1 tbsp plant-based butter or olive oil
  • ⅓ cup slivered almonds, toasted
  • ¼ cup fresh dill, chopped
  • ½ lemon juiced OR 1 tbsp lemon juice
  • salt and pepper


  1. Bring a large pot of salted water to a boil over high heat. Once boiling, add green beans and boil for 3 to 5 minutes or until tender crisp. Drain and cool in ice water. Drain again. 
  2. When ready to serve, melt butter in a large pan. Add green beans and saute for a few minutes until just hot. Toss beans with almonds, fresh dill, lemon juice, salt, and pepper.


Maple Roasted Herbed Carrots


  • 2 lbs rainbow carrots
  • 3 tbsp avocado oil or other neutral flavour, high smoke point oil
  • 1/2 cup finely chopped roasting herbs, like rosemary, oregano, thyme, mint, and/or sage, divided 
  • 1 tbsp apple cider vinegar
  • 3 tbsp maple syrup
  • salt and pepper


  1. Preheat the oven to 400 degrees F.
  2. Peel carrots, if desired. Cut carrots on a diangle into 1.5 cm thick slices. 
  3. In a large bowl, combine carrots, oil, ¼ cup herbs, apple cider vinegar, maple syrup, pepper, and a generous amount of salt. Mix well.
  4. Pour carrots onto a sheet pan spreading into an even layer. Cover the pan with foil.
  5. Bake for 20 minutes. Remove foil and bake for another 10-20 minutes or until carrots are tender.
  6. Toss carrots in remaining herbs. Taste and adjust seasoning as desired.

Be sure to share your Plant-Based Holiday Sides with us using #TheVeryGoodButchers and tagging @theverygoodbutchers.

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